This irresistible flavor of homemade and crispy Kangkong Chips is a great way to enjoy water spinach! This is such a delicious Filipino appetizer or snack that is quick to make, budget-friendly, and perfect for any gatherings or parties!
Looking for more Filipino treats? Try my Tofu Adobo Lettuce Wraps, Filipino Vegetarian Chop Suey, Delicious Okra Recipe, or my Ginataang Gulay.
Jump to:
What is Kangkong Chips?
Crispy Kangkong also known as Kangkong Chips, is a quick and easy vegetable recipe that is made with water spinach leaves dipped in egg and flour batter then deep-fried until crispy. It is best served with a delicious dipping sauce and enjoyed as a snack or appetizer.
Kangkong (Water Spinach) is a semi-aquatic, tropical plant grown as a vegetable for its tender shoots. It is also known as kangkung, Chinese spinach, kankun, river spinach, and swamp cabbage.
It has a mild taste and can easily absorb other flavors which makes it a favorite addition to some delicious Filipino dishes and popular in most Southeast Asian cuisine. It is a king when it comes to versatility, accessibility, and nutritional value. It is also an easy ingredient to work in the kitchen that's why Filipinos love kangkong.
If you are craving for a healthier snacking option, delicious, and guilt-free appetizer or snack, this recipe is perfect for you and we use real kangkong. Check this out!
Ingredients
Listed below are all the ingredients you will need:
- cornstarch
- ice-cold colorless soda
- all-purpose flour
- eggs
- salt
- ground white pepper
- cayenne pepper
- kangkong leaves
- vegetable oil
Instructions
In a large bowl, add cornstarch, cold soda, flour, beaten egg, salt, ground white pepper, and cayenne pepper, and mix until thoroughly combined. Dip the kangkong leaves & stems in the flour mixture:
Then fry the stems and leaves until crisp in hot oil. Transfer to a serving plate with your choice of dipping sauce:
Serve immediately. Enjoy your homemade delicious crispy kangkong chips!
Substitutions
- Feel free to use spinach or kamote leaves as an alternative to kangkong leaves.
- Feel free to use egg alternatives if you want this recipe to be vegan.
- You may use cold water instead of cold colorless soda in this recipe.
Variations
- Dip the kangkong in mayonnaise, ranch dressing, vinegar, or any sauce of your choice.
- If you want some cheesy goodness, add your favorite meltable cheese immediately after cooking for a gooey, delicious bite.
Storage
Place the kangkong crisp in resealable bags that can last for up to 3 months.
Top Tips
In washing the kangkong, transfer the kangkong leaves to a large basin of cold water and fully submerged them to clean them properly. Agitate the water and vegetables using your hands to shake out any grit. Then, soak them for at least 5 to 10 minutes to allow any dirt to settle.
FAQS
Homemade Crispy Kangkong Chips
Ingredients
- 1 ½ cups cornstarch
- 1 cup ice cold colorless soda
- ½ cup all-purpose flour
- 1 large egg beaten
- 1 teaspoon salt
- ½ teaspoon ground white pepper
- ¼ teaspoon cayenne pepper
- 2 cups kangkong leaves (water spinach) washed & dried
- 3 cups vegetable oil for frying
Instructions
- In a large bowl, add cornstarch, cold soda, flour, beaten egg, salt, ground white pepper, cayenne pepper, and mix until thoroughly combined.
- Dip the kangkong leaves & stems in the flour mixture, then fry the stems and leaves until crisp in hot oil and tranfer to a plate lined with paper towels.
- Transfer to a serving plate with your choice of dipping sauce and serve immediately.
Bernadette Galang says
I’m a Filipino and I tried this crispy kangkong in one of eateries in our country Barrio Fiesta. it’s really good appetizer.. and happy to know how to make this, I absolutely make this in our get together with my siblings this coming June. Thank you simply bakings. More power. God bless☺️
Lainey says
Wow. That sounds great! Thank you for making this recipe, Bernadette. I'm glad that you like it. Feel free to try more recipes here. God bless you too! 🙂
Claire M says
I never had tried making this before as I am not sure how. This is an easy to follow recipe for kangkong chips. Thanks!